dateline: March 23. Indian Food

I had never made keema before.  It seems strange that that would be true, as I cook Indian Food often.  Keema will be in the rotation from now on.  It is easy to make, using lamb makes it succulent and richly flavorful.

I relied heavily on Tejal Rao's Indian Essentials from the NYT cooking section March 11, 2020.
The recipe is straight forward and very simple to prepare.

Cooking the keema happens in 2 steps, first, grind garlic, ginger, and hot peppers together.  Brown and caramelize the onions, and then add tomatoes and onions to the ginger/garlic/hot pepper paste, and grind up together to form a masala.  This gets cooked down with the raw lamb.  I was unsure, at first, that this would actually turnout something rather tasty.  It is delicious.

In the next dish, I made a  mushroom and spinach curry with tomatoes.  The husband unit loves mushrooms while I like them, I am not a uber fan.  I will eat them, but would rather have other veggies instead.

This last photo is of the potato masala that would usually go inside a dosa.  This is a killer recipe and it is sooooo good, anyone who says they don't like Indian food needs to try this dish, it will change your mind.